Classic Roast Chicken

Preheat oven to 475 degrees. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 t. butter, sliced celery and onion. Rub outside of chicken with remaining butter. Tuck wing tips under back of chicken. Place chicken breast side down on rack in roasting pan. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375 degrees. Roast for 20 minutes longer. Turn chicken breast side up. Roast until chicken is browned, about 30 minutes longer.

Make gravy to accompany the chicken directly in the roasting pan. Stir 1 tablespoon flour for each cup of pan juices and a small amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened.